International Bacon Day
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cdavis I didn’t know tomorrow is the big bacon day, but I’m glad I’m prepared.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 that you are my friend. Make the most out of it.
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JohnG5 the Walton’s dry cured is awesome. I just added the Walton’s coarse black pepper on 2/3s of it before smoking, but wish I would have peppered it all.
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Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
JohnG5 said in International Bacon Day:
Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
how did I not know this! I feel like such a loser
hey vegetarians, my food poops on your food!
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JohnG5 said in International Bacon Day:
Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
how did I not know this! I feel like such a loser
kyle let’s face it. For most of us, bacon day could be any day of the year.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 no diggity no doubt!
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tarp Happy International Bacon Day. Started the day with a pound of my homemade dry rub bacon.
“You never really die until you end up on the wall at a Cracker Barrel”
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tarp Happy International Bacon Day. Started the day with a pound of my homemade dry rub bacon.
GWG8541 I envy
both of yall with your homemade bacon 
. One of these days it’ll be me. Enjoy my friends and be safe. -
GWG8541 I envy
both of yall with your homemade bacon . One of these days it’ll be me. Enjoy my friends and be safe.cdavis dry rub is easy to do. Its just a matter of finding the right price on that pork belly.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis dry rub is easy to do. Its just a matter of finding the right price on that pork belly.
GWG8541 bellies are hard to find here locally but when they do have them I can buy bacon just as cheap or cheaper.
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GWG8541 bellies are hard to find here locally but when they do have them I can buy bacon just as cheap or cheaper.
cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
GWG8541 I think I’ll just get the next belly I see and at least get in a practice run.
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cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
GWG8541 I’ll probably be hitting you up for detailed instructions when I get one.
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cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
GWG8541 did the pepper stay on pretty good.
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cdavis you can also google Steven Raichlen’s ‘‘made from scratch bacon’’. thats the recipe I use and really enjoy it
kyle thank you sir I’ll give that a look.
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